How can we reduce the loss of nutrients in fruits and vegetables?

When the fruit is squeezed into juice, a lot of nutrients will be lost. What nutrients will be lost when you squeeze fruit and vegetables into juices?

Loss of vitamin C

When fruits and vegetables are made into juice, the high-speed rotating blade will destroy all the cells in the fruits and vegetables, causing ascorbate oxidase and vitamin C to be mixed together, causing an oxidation reaction and destroying vitamin C. On the contrary, eating fruit directly causes smaller damage to the cells.

 Loss of dietary fibre

After the juice is squeezed from the fruits and vegetables, the dietary fibre will remain in the slag and reduce the intake of dietary fibre. Dietary fibre can prevent getting diabetes and constipation.

How to make juice to reduce nutritional loss?

Heat the fruits and vegetables in boiling water to kill the oxidase, and blend it later. This can reduce the loss of vitamins. Vegetables that are not sour, such as carrots, greens, celery and corn, must be boiled and then only blended.